Prepare the Pan: Line a 23x33cm (9x13”) pan with baking paper, allowing some overhang for easy removal later. Lightly grease with butter or cooking spray.

Make the Biscuit Crust: Blitz the Biscoff biscuits into fine crumbs. Combine with melted butter, brown sugar, cinnamon, and a pinch of salt. Press into the bottom of the prepared pan and chill for 30 minutes.

Bloom Gelatine: Mix gelatine powder with cold water and let sit for 5 minutes. Microwave for 15-20 seconds until melted. Allow to cool while preparing the filling.

Whip Cream: Whip the heavy cream in a chilled bowl until stiff peaks form. Set aside.

Make Cheesecake Filling: Beat softened cream cheese until smooth. Blend in caster sugar, vanilla extract, and lemon juice. Add cooled gelatine and mix until smooth.

Combine Mixtures: Fold in one-quarter of the whipped cream to aerate, then fold in the remaining whipped cream until fully integrated.

Assemble the Cheesecake: Spread the filling over the chilled crust and smooth the top. Cover tightly and refrigerate for at least 12 hours.

Decorate: Whip additional cream with sugar and vanilla until fluffy. Spread over the cheesecake and decorate with berries and dust with icing sugar.

Slice and Serve: Cut into 18-24 squares and serve chilled.